Tasty and healthy adjika is one of the most popular harvestings for the winter of tomatoes and peppers. And this is not surprising, given its benefits on the one hand and the significant ease of manufacture on the other.
Adjika from tomatoes and peppers - general principles of preparation
In the simplest adjika recipe: tomatoes, peppers and salt. But there are a huge number of different options for additives that add adjika from tomatoes and peppers for the winter various bright shades of taste.
Another nuance must be taken into account before you decide to choose your own recipe. Adjika - of course, spicy seasoning. But how sharp is depends on your desire and your goals. If you are going to use the sauce as a marinade for meat, it makes sense to cook more spicy, perhaps choose the option with vinegar. If you like to adjika a piece of bread, lard or sausage, it is better to give preference to a softer and thicker sauce that resembles not even a sauce, but canned vegetable snacks.
Recipe 1. Extra sharp adjika from tomatoes and peppers for the winter "With a twinkle"
Ingredients
Hot red pepper - 1 kg
Meaty tomatoes - 0.5 kg
Suneli hops, dry cilantro - about a handful
Walnuts - about 10 kernels
Salt - to taste
Cooking method
Scald the tomatoes with boiling water and immediately immerse them in cold water, then remove the peel from them, picking it up near the stem.
Cut the tomato into 4-6 parts and scrub the seeds together with the liquid in which they are located. Only flesh is needed.
Peeling hot pepper from seeds and stalks.
Dry the walnuts in a frying pan without oil (or in the microwave), peel the skin. Grind nuts in a mortar or grind in a coffee grinder.
Pass hot pepper and tomatoes through a meat grinder, add herbs and nuts, salt. Stir the mixture thoroughly and place in jars. Keep such adjika in a cool place.
Recipe 2. Tasty, despite the name, adjika from tomatoes and peppers for the winter "Horseradish"
Ingredients
Tomatoes - 2 kg
Hot pepper - 0.5 kg
Horseradish root - 0.3 kg
Garlic - 3 heads
Salt - to taste
Dry herbs to taste - a handful
Cooking method
Wash all vegetables. Pepper to clean. Cut the tomatoes into 4 parts, cut the stem, the seeds can not be removed. Peel the horseradish root, garlic too. Skip the vegetables through a meat grinder, season with salt and dry herbs (cilantro, basil, hops-suneli - optionally or a mixture). You can use fresh herbs, but then adjika will be less stored.
And another unusual version of the famous sauce.
Recipe 3. Adjika from tomatoes and peppers for the winter with gooseberries
Ingredients
Tomatoes - 3 kg
Sweet pepper - 1 kg
Hot pepper - 4 pods
Gooseberry - 1 kg
Walnuts - 10 pieces
Fresh mint, parsley and basil - bunch
Garlic - 4 heads
Vegetable oil - a glass
Salt - to taste
Cooking method
Wash vegetables, herbs and berries, peel from tomatoes. Peppers clear of seeds and stalks. Remove gooseberries and dry stem from gooseberries. Dry the nuts in a pan, in the oven or in the microwave and remove the skin from them. Then grind them into flour with a mortar and pestle or coffee grinder. Pass all solid ingredients through a meat grinder twice, add salt and oil, transfer to sterilized jars and cover. Store the appetizer in the refrigerator.
Such a workpiece can be stored not in the refrigerator, but in a cellar or other cool place.
Recipe 4. Adjika from tomatoes and peppers for the winter with horseradish
Ingredients
Tomatoes - 2 kg
Bulgarian sweet pepper - 1 kg
Hot pepper - 0.5 kg
Horseradish - 0.3 kg
Garlic - 5-6 heads
Vinegar - one and a half glasses
Dry greens
Salt
Cooking method
Wash all vegetables. Remove peppers and seeds from peppers and tomatoes. Peel horseradish and garlic. Skip the vegetables twice through a meat grinder with the smallest grate. Add vinegar, salt and herbs to vegetables, put in an enameled or glass pan and put on a slow fire. Stirring, bring adjika to a temperature when steam (about 60 degrees) begins to rise above the pan and spread hot on sterilized jars.
Recipe 5. Adjika from tomatoes and peppers for the winter "Apple Orchard"
Sour apples and tarragon give the seasoning an original taste.
Ingredients
Tomatoes - 2 kg
Sweet pepper - 1 kg
Hot pepper - 3 pods
Apples - 1 kg
Carrots - 0.5 kg
Garlic - 3 heads
Vinegar - 1 glass
Sugar - 100 g
Salt - 5 tablespoons
Vegetable oil - 1 cup
Tarragon (tarragon) dry - half a handful
Cooking method
Wash vegetables and fruits. Peel the tomatoes, remove the seeds. Pepper to clean. From the apples cut the middle. Peel the carrots. Skip vegetables and apples through a meat grinder. Chop the garlic with a knife. Add to mixture. Put tarragon, vinegar, oil, sugar and salt there.
Cook adjika on low heat with stirring for 15 minutes. Hot put on the banks.
Recipe 6. Adjika from tomatoes and peppers for the winter with carrots and onions
Ingredients
Tomatoes - 3 kg
Sweet pepper - 1 kg
Hot pepper - 3 pods
Carrots - 1 kg
Onion - 0.5 kg
Garlic - 5 heads
Vegetable oil - one and a half glasses
Vinegar - 1 cup
Sugar - 1 cup
Salt - about a quarter cup
Cooking method
Wash and peel vegetables thoroughly. Remove the peel and seeds from tomatoes. Pass all solid ingredients, including onions and garlic, through a meat grinder. Put in a bowl and cook over low heat for 30 minutes.
Add oil and vinegar to the mixture. Boil for another half hour. After that, salt, add sugar and cook, stirring, for about an hour. Mass as a result should decrease in volume by one and a half times.
Adjika put on the banks. Store in a cool place.
Recipe 7. Adjika from tomatoes and peppers for the winter with plums
Plum gives the sauce an amazing taste, amazing aroma and a pleasant shade.
Ingredients
Tomatoes - 2 kg
Plum varieties "Hungarian - 2 kg
Bell pepper - 4 pieces
Hot peppers - 2 pods
Garlic - 4 heads
Mixture of herbs (thyme, tarragon, cilantro, basil, etc.)
Salt - a quarter cup
Sugar - a glass
Cooking method
For adzhika from tomatoes and peppers for the winter, it is better to take plums with an easily detachable bone, this will greatly simplify the technology. But you can use other dark plums.
Wash and peel all fruits. Tomato seeds can not be removed, but the skin must be peeled off. Remove seeds from pepper and plums. Pass plums, tomatoes and peppers through a meat grinder, it is better even twice, and put on fire. Boil the resulting mass should be about 10 minutes. Peel the garlic and chop it with a knife. Add to seasoning and cook for two minutes. Put salt, sugar and herbs, remove from heat after a minute. Arrange on sterilized jars. Store in a cool place.
If you cook this seasoning longer, then its color will change and become maroon.
Recipe 8. Adjika from tomatoes and peppers for the winter with cherry plum
The flavor of this seasoning is very "Georgian", sharp and sour.
Ingredients
Tomatoes - 1 kg
Cherry plum - 2 kg
Sweet pepper - 2 pieces
Hot pepper - 2 pods
Garlic - 4 heads
Dry herbs: cilantro, suneli hops, parsley - a handful
Clove, caraway seeds - about a teaspoon
Cooking method
Rinse all vegetables and plums. Peel the tomatoes, you can leave the seeds. Remove the stalks and seeds from the peppers, remove the seeds from the cherry plum. Peel the garlic, divide into cloves.
Skip tomatoes, cherry plum, garlic, herbs and peppers through a meat grinder. Transfer to an enameled or glass refractory pot or bowl and put on fire. After boiling add salt and sugar, cloves and caraway seeds and cook for 20-30 minutes.
Arrange on sterilized jars. You can store in a cool place.
Recipe 9. Adjika from tomatoes and peppers for the winter "Eggplant"
Eggplant gives this sauce a pleasant bitterness and Georgian flavor.
Ingredients
Tomatoes - 2 kg
Sweet pepper - 1 kg
Hot pepper - 3 pods
Garlic - 6 heads
Eggplant - 1 kg
Vinegar - half a cup
Vegetable oil - 1 cup
Dry herbs (hops-suneli, thyme, tarragon, cilantro, etc.) - to taste
Salt, sugar - to taste
Cooking method
Wash the vegetables thoroughly and inspect so that there are no spoiled places. Peel the tomatoes, peel the seeds and the stalk, peel the stalk and the hard part directly under it from the eggplant. Peel the garlic.
Pass vegetables and garlic through a meat grinder. Add vegetable oil and herbs and put on fire. Boil the mass for about half an hour, 40 minutes, then add salt, sugar and vinegar, boil for another 10 minutes. The seasoning is still hot should be placed on the banks.
You can store in a cool place.
Recipe 10. Adjika from tomatoes and peppers for the winter "Team"
Sometimes you can find such a multicomponent composition that the concept of adjika begins to erode somewhat. But the taste is more multifaceted, and the nutritional value is higher.
Ingredients
Tomatoes - 3 kg
Sweet pepper - 0.5 kg
Hot pepper - 3 pods
Zucchini - 2 kg
Garlic - 5 heads
Carrots - 0.5 kg
Parsley Root - One Piece
Celery Root - 0.2 kg
Fresh and dried herbs, any to taste
Salt - 4 tablespoons
Vegetable oil - a glass
Sugar - half a cup
Cooking method
Wash all vegetables, zucchini, garlic and roots, peel from tomatoes. If you take fresh herbs, it must be immersed in cold water for several minutes, and only then washed under running water. Then, most likely, you will be able to wash away all the dirt.
Cut all vegetables, and then pass twice through a meat grinder. Fresh herbs are also better chopped along with all the vegetables.
Put the mass in a pan, pour in the vegetable oil and boil for about an hour on the smallest fire. Salt at the end of cooking. Transfer seasoning to sterilized hot jars. You can store this blank not in the refrigerator, but in some dry, cool place.
Adjika from tomatoes and peppers for the winter - tricks and tips
Selection of vegetables
During the crisis, not everyone can afford to buy excellent vegetables - the price for them can be too "biting". But still, you need to choose the highest quality vegetables available for adjika from tomatoes and peppers for the winter. If the choice is between more beautiful, but smaller and slightly rumpled, but fleshy, then you need to choose the second. Thin-walled tomatoes will not make a good sauce.
Of course, as for any workpiece, it is necessary to cut off the wrinkled or spoiled places. Otherwise, under the influence of putrefactive bacteria nesting on one tomato, the entire batch of canned food will be spoiled, and maybe completely unusable. Do not risk it.
As for hot pepper, depending on the recipe, both green, in the phase of technical maturity, and red, biologically mature pepper can be used. If the recipe says nothing, you need red hot pepper.
If the recipe contains Bulgarian bell peppers, or plums, or apples, choose beautiful fruits with dense thick pulp, not damaged, not mashed, not rotted. Especially carefully examine the root crops: carrots, horseradish, parsley, onions, garlic, celery. They must not be damaged.
Crockery and accessories
Like any dish made of vegetables containing acid, adjika from tomatoes and peppers for the winter, it is advisable to cook in glass or enamel dishes.
If the dish requires warming, stir it better with a wooden spatula.
Adjika is a very spicy seasoning. To avoid prolonged contact with hot pepper, wear rubber gloves. Try not to touch your face during the preparation process, take care of delicate skin.
Jars of adjika from tomatoes and peppers for the winter must be sterilized.
There are several methods for this.
1. In the pan (the most common. Place a napkin on the bottom of the pan. Place the jars and roofs so that they do not touch each other. Boil the jars and lids for 5 minutes.
2. Place the cans with their neck down on the wire rack in the oven so that they do not touch. Set the temperature to 50 degrees, hold for 5 minutes, then 150 - minutes for 10. Turn off the oven and allow the banks to cool slightly by opening the door.
3. Put the cans in the microwave, pouring water on them with one finger. Sterilize at 750 W for 3-4 minutes.
Whatever method of sterilization you choose, do not forget to wash the cans of soda first.
You can’t put anything into the just sterilized jars, you need to let them cool to an acceptable temperature, and then pour hot adjika from tomatoes and peppers for the winter. If you cooked cold adjika (without boiling), intending to store it in the refrigerator, cool the jars to room temperature.
